Fruit Chutney is a traditional South African recipe for a classic chutney of mixed, dried, fruit in a spiced vinegar base. The full recipe is presented here and I hope you enjoy this classic South African version of: Fruit Chutney.
Chop the pears, apricots, dates and apple rings into small pieces. Combine with the water in a bowl then cover and set aside over night to soak.
The following day, turn the fruit and the soaking liquid into a heavy-based pan and add the sultanas, garlic, cider vinegar and the spices. Bring the mixture to a boil then reduce to a simmer and cook, uncovered, stirring occasionally, for about 90 minutes, or until the mixture is very thick.
Take off the heat and allow to cool very slightly before dividing between sterilized jars that have been warmed for a few minutes in a cool oven. Seal with vinegar-proof lids then set aside in a cool, dark, place for the chutney to mature (at least 5 weeks).
This chutney goes well with any rice-based dish an can also be used as a base for braai (barbecue) marinades.
